Introduction to Cheesesteak Potato Soup
Why you’ll love this creamy twist on the classic cheesesteak
If you’re a fan of the iconic cheesesteak, you're in for a delightful surprise with this cheesesteak potato soup. Imagine taking all the robust flavors of a traditional cheesesteak—savory shaved steak, melty cheese, and vibrant peppers—and transforming them into a creamy, comforting soup. This dish is full of nostalgia, evoking the feeling of biting into a classic sandwich, but with a cozy twist.
Perfect for lunch or dinner, this soup is not only easy to prepare but makes for a warm, filling meal that your friends and family will rave about. In just about 50 minutes, you can whip up a hearty batch that serves ten—ideal for gatherings or meal prepping for the week ahead.
Think about those chilly evenings when all you crave is something heartwarming. This soup does the trick! Plus, you get to personalize it with your favorite toppings, from crispy bacon to fresh herbs. For more inspiration, check out Food Network's take on comfort soups that will instantly elevate your fall cooking. Ready to dive into this culinary adventure? Let's get cooking!
Ingredients for Cheesesteak Potato Soup
Essential ingredients for a hearty soup
When it comes to crafting the perfect cheesesteak potato soup, certain ingredients are non-negotiable. Here’s what you’ll need:
- Shaved steak: The star protein, delivering that classic cheesesteak flavor.
- Potatoes: Yukon gold are ideal for their creamy texture.
- Broth and dairy: Beef broth, whole milk, and half-and-half contribute to the rich, hearty base.
- Vegetables: Onions and bell peppers add sweetness and crunch.
- Cheese: An essential element, American and provolone provide a satisfying melt.
These basics come together to create a warm and comforting soup that's perfect for any occasion.
Optional ingredients for extra flavor
Want to take your cheesesteak potato soup to the next level? Consider adding:
- Seasonings: A pinch of crushed red pepper flakes or cayenne for a kick.
- Herbs: Fresh parsley or dried oregano adds a splash of freshness.
- Extra veggies: Mushrooms or corn can enhance texture and flavor.
Feel free to mix and match these optional ingredients to taste! For a deeper dive into cheesesteak history and variations, check out this article for some fun inspiration!
Preparing Cheesesteak Potato Soup
Making cheesesteak potato soup is a delightful culinary adventure that will warm your heart and satisfy your cravings. With just a few steps, you’ll create a comforting bowl of flavor that’s perfect for lunch or dinner. Let’s dive into the preparation!
Sauté the shaved steak
Start by heating your large (6 qt) braiser over medium-high heat for about a minute. Add a drizzle of vegetable oil—just enough to coat the bottom of the pot. Toss in your shaved steak and spread it out in a single layer to maximize contact with the pan. Season it with a splash of Worcestershire sauce and 1 teaspoon of garlic salt. Cook until the steak is fully cooked, flipping and stirring constantly; this should take only a couple of minutes. Once done, transfer the steak to a plate and set it aside for later.
Cook the bell peppers
Using the same pot, add the remaining vegetable oil and toss in chopped green and red bell peppers. Sauté them for about 3 minutes until they start to soften. Caramelizing these beauties adds a wonderful sweetness to your cheesesteak potato soup. Once ready, transfer the peppers to the plate with the steak; you’ll be reuniting these flavors soon!
Create the roux with onions and garlic
Time to build rich flavors! Add the butter to the pot. Once it's melted, toss in diced onions and cook them until they soften and color a bit. Next, add minced garlic and cook for another minute, filling your kitchen with aroma! Reduce the heat to medium, then sprinkle in the flour, stirring it until you achieve a roux. This is your thickening agent, creating that delectable creamy texture. Cook it for about 3 minutes, stirring continuously to avoid burning.
Combine liquid ingredients and cook potatoes
Now, slowly pour in the beef broth, milk, and half-and-half while stirring well to blend everything. Add the remaining garlic salt and your seasonings (dried oregano, red pepper flakes, cayenne, and black pepper). Next, gently fold in the diced Yukon gold potatoes, ensuring they're submerged. Bring the soup to a boil, then reduce the heat to medium-low and cover with a lid. Simmer for about 10-15 minutes until the potatoes are fork-tender.
Blend for creaminess and add cheese
Once your potatoes are tender, reduce the heat to low. This is where the magic happens! Using an immersion blender, blend the soup for about 45 seconds to achieve a delightful creaminess while retaining some potato chunks for texture. If you prefer a smoother consistency, go right ahead!
Now, stir in the white Amerikan cheese and provolone cheese until they melt, creating that irresistible cheesy pull signature to a great cheesesteak potato soup. Taste and adjust seasonings if needed, then let it rest for 5 minutes to allow flavors to meld. You’re ready to serve this hearty dish!
Feel free to add a sprinkle of fresh parsley or chives for that final touch of flair. Enjoy!
Additional Resources
These resources can enhance your skills in cooking and flavor development. Happy cooking!
Variations on Cheesesteak Potato Soup
Vegetarian Cheesesteak Potato Soup
If you want to enjoy the comforting flavors of cheesesteak potato soup without the meat, try this vegetarian twist! Swap the shaved steak for mushrooms or tofu, and use vegetable broth instead of beef broth. Incorporating smoked paprika can add that smoky flavor reminiscent of traditional cheesesteaks. Don’t forget to load up on bell peppers and onions for sweetness and crunch. You can also toss in some fresh spinach at the end for an extra nutrient boost!
Spicy Cheesesteak Potato Soup with Jalapeños
For those who like it hot, a spicy version of cheesesteak potato soup is a must-try! Add sliced jalapeños or even a dash of hot sauce to the pot when you're sautéing the onions. This gives the soup a delightful kick while still keeping the rich, cheesy flavor. Adjust the level of spice to your liking and top with a sprinkling of fresh cilantro for a burst of flavor. This version is sure to become a favorite for spice enthusiasts!
These variations keep the essence of the original recipe while making it accessible for different dietary preferences and taste buds. Enjoy your cooking!
Cooking Tips and Notes for Cheesesteak Potato Soup
Tips for Thickening Your Soup
If you prefer a heartier texture for your cheesesteak potato soup, there are a few simple methods to achieve this. Adding a bit more flour while making your roux can help, and using an immersion blender halfway through cooking can create a creamy consistency while leaving some potato chunks. Alternatively, simmering the soup uncovered allows excess liquid to evaporate, resulting in a naturally thicker base.
How to Store Leftover Soup
When it comes to storing your leftovers, let the soup cool completely before transferring it to an airtight container. This helps preserve the flavors and prevents condensation. Your cheesesteak potato soup can be refrigerated for about 3-4 days. For longer storage, consider freezing the soup—just make sure to leave some space at the top of your container, as it will expand when frozen. Reheat on the stovetop or in the microwave, adding a splash of broth or milk if it’s too thick!
For more great tips on storing your soups, check out this handy guide. Happy cooking!
Serving suggestions for Cheesesteak Potato Soup
Best sides to complement the soup
To enhance the delightful flavors of your cheesesteak potato soup, consider serving it alongside:
- Crusty bread: A warm, crusty baguette or artisan loaf is perfect for dipping.
- Side salad: A light garden salad with a tangy vinaigrette balances the richness of the soup.
- Garlic bread: It adds a flavorful twist and is always a crowd-pleaser.
Creative toppings for extra flavor
Elevate your cheesesteak potato soup experience with these creative toppings:
- Sliced green onions: Their freshness brings a pop of color and flavor.
- Shredded cheese: Add a sprinkle of extra provolone or white amerikan cheese for that gooey goodness.
- Turkey bacon bits: Swap in crispy turkey bacon for a smoky crunch that contrasts beautifully with the creamy soup.
With these suggestions, your cheesesteak potato soup will be a hearty and satisfying meal that everyone will love!
Time Details for Cheesesteak Potato Soup
Preparation Time
Getting your ingredients ready for the cheesesteak potato soup takes about 20 minutes. This includes chopping vegetables and measuring out your ingredients, so you can jump right into the cooking process without a hitch!
Cooking Time
Once prepped, the soup will simmer away on the stove for 30 minutes. During this time, the flavors will meld beautifully, making your kitchen smell irresistible!
Total Time
In just 50 minutes, you'll be able to serve a hearty, delicious bowl of cheesesteak potato soup that’s perfect for lunch or dinner. Enjoy this satisfying meal with friends or family, and don’t forget to pair it with a crispy bread for a delightful experience!
For additional tips on ingredient substitutions or cooking methods, check out this helpful guide on adjustments for your soup recipes!
Nutritional Information for Cheesesteak Potato Soup
Calories per serving
This comforting cheesesteak potato soup packs a satisfying punch at 457 calories per serving. It's perfect for those chilly nights when you need something hearty!
Protein content
With 27 grams of protein in each serving, this soup is an excellent choice for fueling your day. It’s particularly high in protein thanks to the tender shaved steak, making it a filling meal option.
Sodium levels
On the flip side, be mindful of the 1330 mg of sodium per serving. While it enhances flavor, you might want to adjust the ingredients, especially if you're watching your sodium intake. Consider opting for reduced-sodium broth or fresh herbs to keep things flavorful without the extra salt!
Looking for nutrition tips? Check out choosemyplate.gov to better understand how this hearty soup fits into a balanced diet.
FAQs about Cheesesteak Potato Soup
Can I make this soup in advance?
Absolutely! Cheesesteak potato soup stores well and can be made a day ahead. Just prepare it as directed, let it cool, and transfer it to an airtight container. When you're ready to enjoy, reheat on the stovetop over low heat, adding a splash of broth or milk for creaminess.
What can I use instead of Yukon gold potatoes?
If Yukon gold potatoes aren't available, consider using Russets or red potatoes instead. Both options maintain the texture and flavor profile of the soup. Just be mindful of the cooking time, as they may vary slightly. For more tips on choosing the right potatoes, check out resources from Food Network.
How can I make it dairy-free?
To transform this cheesesteak potato soup into a dairy-free delight, simply substitute the milk and half-and-half with unsweetened almond or oat milk. You can also use nutritional yeast to replace the cheese, adding a cheesy flavor without the dairy. It's an easy way to cater to your dietary preferences while keeping this comforting dish delicious!
Conclusion on Cheesesteak Potato Soup
In closing, cheesesteak potato soup combines comforting flavors into a creamy delight that's perfect for any occasion. This dish is not only filling but also versatile—ideal for lunch or dinner. Don't hesitate to make a big batch and enjoy leftovers that grow even tastier over time!
Cheesesteak Potato Soup
Equipment
- large (6 qt) braiser
- 5 ½ qt Dutch oven
- cutting board
- 8" chef's knife
- spatula
- fork
- spoon
- ladle
- Measuring cups
- Measuring spoons
Ingredients
Base Ingredients
- 2 teaspoon vegetable oil divided
- 2 lbs shaved steak
- 1 teaspoon Worcestershire sauce
- 3 teaspoon garlic salt divided into 1 teaspoon + 2 tsp, to taste
- 1 medium green bell pepper chopped
- 1 medium red bell pepper chopped
- 4 tablespoon salted butter
- 1 medium yellow onion diced
- 3 cloves garlic minced
- ⅓ c all-purpose flour
- 4 c beef broth plus more as needed
- 2 c whole milk
- 1 c half-and-half
- 2 ½ lbs Yukon gold potatoes cut into ½" cubes
- ½ teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes
- ¼ teaspoon cayenne pepper
- ¼ teaspoon black pepper freshly cracked
- ½ c white amerikan cheese
- ¼ c provolone
- 1 teaspoon dried parsley
Instructions
Cooking Steps
- Start by heating your large Dutch oven over medium-high heat for about a minute. Add a drizzle of vegetable oil, just enough to coat the bottom. Toss in the shaved steak, spreading it out in a single layer to ensure as much contact with the pan as possible. Season it with Worcestershire sauce and 1 teaspoon of garlic salt. Cook the steak, flipping and stirring constantly, until it’s fully cooked—this should only take a couple of minutes. Once done, transfer the steak to a plate and set it aside.
- In the same pot, add the remaining vegetable oil, then stir in the chopped bell peppers. Cook for about 3 minutes until they start to soften. Transfer the peppers to the plate with the steak and set them aside.
- Add the butter to the pot. Once melted, toss in the diced onions. Cook until the onions start to soften and deepen in color. Add the minced garlic and cook for about a minute more. Spread the onions and garlic into a single layer and reduce the heat to medium.
- Sprinkle the flour over the onions and garlic, stirring everything together to create a roux. If the mixture looks dry or the flour isn’t absorbing, add more butter or vegetable oil, a tablespoon at a time. Cook the roux for about 3 minutes, stirring constantly to avoid burning.
- Slowly add the beef broth, milk, and half-and-half to the pot. Increase the heat back to medium-high and stir in the remaining garlic salt and other seasonings. Add the diced potatoes, ensuring they’re completely submerged in the liquid. If needed, add more broth or milk. Bring the soup to a boil, then reduce the heat to medium-low and cover with a lid.
- Let the soup cook for 10-15 minutes, stirring occasionally, until the potatoes can be easily pierced with a fork. If you notice the soup thickening too much, add a splash more broth or milk to keep it creamy.
- Once the potatoes are tender, reduce the heat to low. Using an immersion blender, blend the soup directly in the pot for about 45 seconds. You’re just looking to add some creaminess while still keeping some potato chunks intact—unless you prefer it fully blended, in which case, go wild!
- Stir in the white amerikan cheese, making sure it melts completely into the soup. Then, add the provolone cheese last, stirring until it melts in too. The provolone will give you that delicious cheesy pull when you scoop up a spoonful.
- Taste the soup and adjust the seasonings if needed. Cover the pot and let it rest for 5 minutes to let the flavors meld. Give it one last stir before serving, and if you’re feeling fancy, sprinkle some minced parsley or chives over each serving. Dassit!
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